Ingredients

2 tbsp neutral oil

2 tsp fennel seeds

1 tsp cumin seeds ground

Generous pinch of curry leaves (optional)

2 brown onions, diced 

3 cloves of garlic, minced

2 tsp minced ginger 

1 chilli, finely sliced 

1-2 tsp chilli powder

2 tsp ground coriander

3 tsp curry powder 

1 tsp turmeric powder

2 tsp brown sugar

Salt 

1 tin chopped tomatoes (use fresh tomatoes when in season)

1x tin coconut milk

1 cup spinach

2 cod loins or 4 cod fillets – or any firm white fish (room temperature)

To serve - Rice, coriander & fresh chilli (sliced) 

Method

1. Set your oven to the oven grill setting at 230C. 

2. Heat 2 tbsp oil in a wide oven-proof pan on a medium heat. Grind the fennel and cumin seeds in a pestle and mortar. 

3. Add the onions, ground fennel and cumin seeds, curry leaves, garlic, ginger and chilli and let them cook with the lid on until the onions are soft. Remove the lid and stir in the chilli powder, ground coriander, curry powder, turmeric, brown sugar and salt. Leave to caramelise for a couple of minutes. 

4. Add the chopped tomatoes and coconut milk and bring to a boil. Let this simmer for up to 5 minutes, stirring occasionally, until it's thickened and coats the back of a spoon. 

5. Stir in the spinach and then place the cod into the pan, making sure it's submerged in the sauce. 

6. Place the oven proof pan/ dish into the oven on the top rack and let this cook for about 10 minutes. Cooking time will depend on the size of the cod fillets but they really don’t take long to cook through. The sauce should caramelise nicely on the top but the cod should still be soft and flakey. Serve with rice and top with fresh coriander and some fresh chilies.